Hospitality Operations Management Assignment : Lanesborough Hotel

HOSPITALITY
OPERATIONS

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
1. Outlining key milestones of the history, origin and development of the
Menu, basic categories of menu and the types of Menu within any Food & Beverage outlets...1
2. Roles and responsibilities of a Restaurant manager within food and beverage department of
selected firm.................................................................................................................................2
3. Explaining menu engineering and analysing its factors with systematic approach.................3
REFERENCES................................................................................................................................5

INTRODUCTION
The operations of hospitality management program give various business skill along with
work in wide area in multifaceted industry. It consists of areas such as housekeeping operations,
human resources planning, front desk management and food and beverage management. The
present report will discuss about food and beverage industry with Lanesborough Hotel and it will
determine and outline its key milestones of origin, history and development of menu along with
basic categories of menus. This report will articulate types of menu in outlets of food and
beverage. In the similar aspect, it will perform critical analysis of roles and responsibilities of
restaurant manager with this food department. Further, it would be explaining menu engineering
along with identification and factor analysis with systematic approach. In the same series, it will
represent implementation of wide strategies for recognising nutrition concern for healthier option
on menu while planning menus for outlets of food and beverage.
TASK
1. Outlining key milestones of the history, origin and development of the
Menu, basic categories of menu and the types of Menu within any Food & Beverage
outlets
The food and beverage industry is one of the highly competitive. The history of menu can
be redirected to its origin. Menu is defined as a list of food items offered to the customers in
effective manner. The menu was being discovered back to Song Dynasty in China. In most
populous cities of that time, merchants found that people are too busy in their life and they do not
have time to prepare food for themselves. Thus, merchants made an attempt to provide food to
them. Chinese cuisine from different variations led to preparation of menus by caterers or list of
food available to them (Jeong and Jang, 2018). The origin of menu was being taken from French
word means “minutus”. Thus, the word menu has been originated from the French word. The
customers provide orders based on the type of menu offered by restaurants. The menu items have
changed now as people are becoming health conscious, thus, superior and healthy quality food is
demanded by them.
The changes have taken place over the time. Menu items have changed for attracting the
people’s attentions and enabling customers’ satisfaction in effectual manner. Earlier, small teams
were implemented who check on regular basis the phone numbers and orders were being taken.
While, due to technological advancement, menu has considerably change as digital outdoor menus
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are flashed by which customers can seek menus and order items. Thus, these milestones are being
achieved by menu over the time.
The basic categories of menu in Food & Beverage outlets are as follows-
A La Carte:
It is a type of food menu which is used for pricing the food separately for giving proper
choice to customers in accordance to their budgets and tastes. It includes meals like starters, soups,
seafood, meats, poultry, vegetables, breads, deserts, beverages etc. Thus, it is made and option is
given to select food of their choice.
Table d’ hote:
This type of menu is means that menu is divided into number of courses and having limited
or no choice to customers to choose from. In addition to this, SP (selling price) is generally fixed
and dishes are made ready at a time which is already set (Wang and et.al., 2017). One of exciting
fact about this menu is that these are never remains same and changes frequently and price is
mentioned at bottom right hand side corner. Example, soup or appetizer, tea or coffee.
Combination menu:
As the name suggests, this type of menu is combination of a la carte and table d’ hote
menus. A la carte menu may offer perfect combination of rice/beads, vegetables in the entrée dish
price. While, table d’ hote menu offer option of whole meal or choice of various related foods.
Cyclic Menu:
The cyclic menus provide regular guests variety of menus. The cycle may be on the basis of
a daily, weekly or monthly basis. These menus are generally found in type of down-town lunch
restaurants dedicated to most frequently guests. Resorts which are located isolated also offer cyclic
menus to customers.
Fixed menus:
Fixed menus are those which have large variety of meals and carried on for a long and daily
for a period of months like that of traditional restaurants. It has variety of guests and repeat guests's
frequency is less. The transit hotels, weekend resorts often include fixed menus as visitors arrive in
for short time period.
Types of menu
Breakfast-
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The breakfast menu consists of fried chicken, two eggs with associating choice of sausage
and Bacon. Bread butter, Quinoa fruit salad are also given to consumers.
Lunch-
The lunch menu involves providing sandwiches, burgers with crispy honey mustard chicken
salad. Moreover, green vegetables and fruits are provided as well.
Dinner-
Dinner menu served with French fries, cole slaw along with tartar sauce, braised beef tips
over mash and mushroom gravy etc.
Brunch menu-
This includes Bacon deviled eggs, Apple French toast casserole, mini pancake skewers are
included in brunch menu.
Secret menu
It is the menu in restaurants where it is unofficial and unadvertised selections by which
customers do not know about it. They visit restaurants and variations will be prepared in the menu
and it would create menu clutter.
Online digital outdoor menu
The menu items are digitally displayed on the LCD screens by moving images and animated
effects. Furthermore, prices of various commodities are also displayed in it.
2. Roles and responsibilities of a Restaurant manager within food and beverage department of
selected firm
Some major roles and responsibilities of the restaurant manager at Lanesborough Hotel are:
Position: Restaurant MANAGER
Reporting To: Food and beverage Director
Post description: As restaurant manager at the food and beverage department of Lanesborough
Hotel will perform a great range of business operations and activities that will help the
organization to enhance the quality of business operations that will enhance the quality of products
and services that will help to improve the operations which are been followed by the selected firm.
As the food and beverages department of the organization is the major and most important factor
of the firm thus, this will impact the overall operations of the organization to a greater extent.
Some major roles and responsibilities:
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 Managing food items
 Dining experience
 Managing the business
 Managing the finance
 Customer satisfaction
 Maintaining Food quality
 Innovate new dishes
 Market the restaurant
Detailed description of some of major roles played by Restaurant manager are as follows:
 Managing food items: This is the major role and responsibility that is been taken in the
consideration by the restaurant manager of the selected food and beverage firm, for the
effective planning of the business enterprise and thus will lead to the significant growth of
the customer base of the enterprise. A good quality of food will help the firm to draw the
customers effectively. Besides this, it will help the organization to enhance the revenue of
the cited business enterprise.
 Dining experience: Only maintaining the food and beverage quality is not enough for the
firm. Improvement and maintaining the high quality of dining experience for the customer
will help the firm to enhance the quality of products and services that will support the
meeting of business operations and enhancing the goodwill of the operations and the
business activities in much effective way. The placing of the dining experience will help the
organization to enhance the quality of products or services and reputation of the food and
beverage firm. This is the major factor that is been looked out by a customers and if it is
good, the customer satisfaction level will be improvised. Providing proper ambiance,
serving good quality edibles and other food and beverage related practices will support the
organization.
 Managing the business: This will, hence, help the firm to improve the overall operations
that are been carried out in the food and beverage industry of the organization. This will
increase the quality of services that will enhance the firm to adopt the suitable measures and
practices that will help a restaurant manager to meet the requirements and demands of their
customers in much effective and significant manner. This will help the food and beverage
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enterprise like Lanesborough Hotel to have a good reputation and customer satisfaction
level. Other than this, the restaurant manager will lower down the stress on the management
and will guide the work force or restaurant staff to perform their duties effectively.
 Managing the finance: The job requires the manager to do lot of financial functions that
includes making budgets for purchasing Food and beverages stock, stock control, storage
control planning and implementing proper financial report and checking the performance as
per the financial duties.
 Customer satisfaction: Food and beverages managers are responsible to make sure that the
customer needs and demands are addressed and attendant to. They are responsible to make
sure that the customer is well satisfied with the food and the services are being offered is of
high standard. He is also responsible to manage and deal with any issues of customer that
might come in daily service operations.
Besides this, he will look after the proper management of the record keeping measures, create a
positive team atmosphere, improving the capability of their employees or staff so that they can carry
out the business operations much effectively.
3. Explaining menu engineering and analysing its factors with systematic approach
Menu engineering is also known as menu psychology as method for designing menu in
order to push more profitable dishes and to up-sell to guests. It is replicated as balance among
low and high food cost items. In the similar aspect, it considers strategic featuring or promoting
items for accomplishing targets. It is method for designing menu in such order which pushes
profitable dishes and up sell to its guests. With the context of menu engineering, it creates ability
for featuring very important, popular and profitable dishes in menu, which is easier for guest for
selecting dishes. It raises the profit margin and memorable menu. It devotes time for creating
best understanding about dishes and framing menu is very important step for purpose of building
restaurant and execution of concept (Menu Engineering, 2017).
In simple words, it could be defined as work performed on each aspect of menu such as
ingredient selection to preparation and portioning along with graphic design as well. This effort
helps in boosting profit and sales. In the present scenario, there is need of targeting overall cost
of food for establishment as each item of menu does not carry similar food cost percentage. As
some items are costly but some establishments has presence of price range with all menu item
fit. It is very important for John Mclean to balance menu so that high and low food cost products
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work together for reaching target food cost. There is various action which could be included in
menu engineering in Lanes borough Hotel as it is luxury hotel such as:
 The item of menu must be rewarded along with highly descriptive.
 The meal, appetizer or drink could be directly featured because of huge selling.
 The pound sign should be removed from prices, in turn consumers will spend more
 The ingredients and portion size of dish should be altered
 The number of item should be limit on menu to 7 on per category (Tips for getting started
with Menu Engineering, 2018).
 White space should be framed as it is easier for reading and portraying luxury
environment.
Application of menu engineering is very important in a restaurant. Some systematic approaches
of menu designing are:
 Brand new to restaurant menu engineering, it is suggested not going off of educated
guesses for these exercises. To identify profit drivers, it’s helpful to use a menu
engineering worksheet to be precise about this information. Starts are the profit drivers,
bringing high sales at high margins.
 Low-profit menu items that will keep around can result in more damage than realize.
First off, less-popular food or drink takes up space. If these items aren’t purchased
frequently, they can easily lose their freshness, losing their appeal even further in your
guests’ eyes.
 designs of menus should be clear. Some of These ingredients may seem incidental, and
in the short term, they definitely are. In the long term, however, these additions and
garnishes add up, just the way an extra half ounce of steak on every steak and cheese
would add up.
4. Identifying and analysing the issues of implementing a wide range of strategies in nutrition
concern for healthier options on the menu of food& beverages outlet.
There are six basic nutrients compound that a human body don't make itself, and the
person has to take it from the food. The six nutrients are:
1. Protein : it helps in primarily for growth, health and body maintenance.
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2. Carbohydrates: it helps in fuel the nervous system and brain and protect the body's
against disease.
3. Fats: it helps in supporting many of the body's function such as vitamin and mineral
absorption.
4. Vitamins: it is important for warding off the diseases and staying healthy.
5. Minerals: it helps in maintaining the body functions, including building strong bones and
teeth.
6. Water: it the most important for almost every system in the biody.
The food pyramid is designed to make healthy eating easier. The healthy eating is all about
getting the current amount of nutrients. Which are required to maintain the good health of an
human.
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Illustration 1: Food Pyramid chart
Sources: (Food Pyramid Chart Template , 2018)

With the increase in the demand of food security and nutritional sustainability at global level. At
the same time it can be seen that customer are also concerning towards the diet and nutritions as
a components of food. It is playing a great role in changing food preferences and production in
the food & beverages outlets. A menu with the proper nutrition foods plays a great role in
attracting the consumer choices. Moreover, it can be analysed that the consumer preferences
from taste has shifted towards nutrition as it can affect the long term as well short term health of
the consumer. The food and beverages industry are facing a lot of problem in planning the menus
which are concerning to the nutrition recognition also. In order to plan a menus, it is important to
consider the nutrition level in food also. If a dish is full of starches, carbohydrate it will affect the
diet of the customer and he may leave the food. It can affect the reputation of the Lanes borough
Hotel, there are such various issues which the food and beverages industry are currently facing
while planning a menus for their restaurants.
Nutrition being the priority of customer it will affect the taste of the dish. It a basic
understanding that while preparing the dish there are lot of ingredients that has to be take which
might affect the nutrition level but are important to make the food. Such dish cannot be offered
to the customer so it cannot be included in the menus. But there are some food and dishes that
are currently in trend and some customers’ demands for it. Such food will then be sold at lower
rate as it non-nutritious and only few customers will demand for it. However, if the dish is full
of nutritions that is if a dish is full of protein than the customer will be full very fast, it will affect
the later order and hence profitability may hinder.
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Food with good nutrition is very important to attract the customer, if a dish is being
included in the menus that are being nutritious to have for dubieties patient, but some nutrition
can be affected to other customers. It is a challenging for the restaurant operators to make a
menus in which some dishes are just for few customer that cannot be taken by other customers. It
will be costly to make such foods that will affect the profit margin of the Lanes borough Hotel.
Young generation always relies on the fast food. While Preparing menu which includes
fast food or junk food for the young generation, the operators faced challenges from laws. As
some regulation frame guidelines for obesity and using of oily products in dishes. As per
considering the demands and trends of fast food in young generation it is important for the
restaurant operators to includes such dishes in menus which helps in attracting the young
customer to the restaurants.
CONCLUSION
By summing up the above report it can be concluded that operations of hospitality
management program give various business skill along with work in wide area in multifaceted
industry. Hospitality also refers to a segment of the service industry that includes hotels,
restaurants, entertainment, sporting events, cruises and other tourism-related services. The
present report has concluded various milestones and the types of menus that are being used in
food and beverages industry. The report has also discussed about various roles and
responsibilities that a food and beverages manager has to perform. The report has analysed about
menu engineering and its different factors with the systematic approach on menu engineering in
Celeste restaurant. Further, the report has analysed the issues involves in implementing different
strategies with recognising nutrition for healthier option in the menu planning.
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REFERENCES
Books and Journals
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
García, P. amnd et.al., 2016. Menu engineering tool proposal for all-inclusive hotel
restaurants. Investigaciones Turísticas. (12). pp.142-162.
Jeong, E. and Jang, S. S., 2018. Price premiums for organic menus at restaurants: What is an
acceptable level?.International Journal of Hospitality Management.
McClements, D.J., 2015. Food emulsions: principles, practices, and techniques. CRC press.
Mohanty, P.P. and Rout, H.B., 2015. Menu engineering-a hospitality marketing strategy for
profitability and sales enhancemnet. ZENITH International Journal of Multidisciplinary
Research. 5(7). pp.100-112.
Wang, Y. and et.al., 2017. A Comparison of Protein and Fiber Content in 52 Chain Restaurant
Menus.The FASEB Journal, 31(1_supplement), pp.643-4.
ONLINE
Tips for getting started with Menu Engineering. 2018. [ONLINE].Available through
<https://www.bevspot.com/2018/05/15/5-tips-menu-engineering/>.
Menu Engineering. 2017. [ONLINE].Available through <https://simpleorder.com/restaurants-
101/what-is-menu-engineering/>.
Nutrition Problems and Their Solutions. 2017. [ONLINE].Available
through<https://my.clevelandclinic.org/health/articles/9957-nutrition-problems-and-their-
solutions>
Food Pyramid Chart Template . 2018 [ONLINE].Available
through<https://www.edrawsoft.com/template-food-pyramid-chart.php>
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